|
|
| back to USDA Nutrition Index |
 |
Leavening agents, baking powder, low-sodium |
|
|
Leavening agents, baking powder, low-sodium (USDA#18371) |
| Serving Size 1 tsp |
|
|
|
| Water 6g |
|
| Calories 97 |
|
| Energy 406kj |
|
| Protein 0g |
|
| Total Fat 0g |
|
| Ash 46g |
|
| Total Carbohydrates 46g |
|
| Dietary Fiber 2g |
|
| Sugars 0g |
|
| Calcium, Ca 4332mg |
|
| Iron, Fe 8mg |
|
| Magnesium, Mg 29mg |
|
| Phosphorus, P 6869mg |
|
| Potassium 10100mg |
|
| Sodium 90mg |
|
| Zinc, Zn 0mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 0mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 0mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 0mcg |
|
| Folic acid 0mcg |
|
| Folate, food 0mcg |
|
| Folate, DFE 0mcg_DFE |
|
| Choline, total 0mg |
|
| Betaine 0mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 0IU |
|
| Vitamin A, RAE 0mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin E, added 0mg |
|
| Vitamin K (phylloquinone) 0mcg |
|
| Fatty acids, total saturated 7g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 8g |
|
| 14:0 0g |
|
| 16:0 4g |
|
| 18:0 8g |
|
| Fatty acids, total monounsaturated 6g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 3g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 8g |
|
| 18:3 undifferentiated 2g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 0mg |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 0mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 0mcg |
|
|
|
|
|
|
|
|
Leavening agents, baking powder, low-sodium usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| The shiny smooth finish of the powdered sugar icing will give your cutout cookies that perfect decorative touch and its flavor will add just the right taste. |
|
|
 |
|
|
|
| A perfect frosting for decorating sugar cookies. |
|
|
 |
|
|
|
| Spice up the taste of a tender ribeye beef steak with this lively blend of seasonings that provides the grilled beef with so much flavor. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Sourdough Starter | Sponge Starter | Old Dough Method
The primary difference between making bread with a starter and making bread with the direct or straight yeast method ... |
|
|
|
|
|
|
|
| Fresh Cake Yeast | Active Dry Yeast | Quick-Rising Active Dry Yeast
Yeast that is activated in warm water before it is mixed with the flour and other ingredients to form ... |
|
|
|
|
|
|
|
|
Risen breads rely on a means of producing carbon dioxide gas that becomes trapped in the batter or dough causing the dough to rise. The carbon dioxide gas is produced ... |
|
|
|
|
|
|
|
| Baking Millet | Baking Oats | Baking Rice | Baking Wild Rice
Many grains can be cooked using the baking method, which is a dry heat cooking process that surrounds food ... |
|
|
|
|
|
|
|
|
Baked pasta dishes have become very popular and are served as main courses, side dishes, or as the first course of a meal. There are many different baked dishes but one of ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Milk that has the majority of the sodium (approximately 90%) removed and replaced with potassium. This milk is produced for people on a sodium restricted diet and is not always ... |
|
|
|
|
|
|
|
| A powdered compound used in baking as a leavening agent. It consists of sodium bicarbonate (baking soda) and a starch, such as cornstarch. Baking powder is added to doughs and ... |
|
|
|
|
|
|
|
| Compounds, produced from chemicals, that are used as leavens for a wide range of baked goods. Baking soda and baking powder are among the most often used chemical leavens. Breads ... |
|
|
|
|
|
|
|
| Yeast substances that produce fermentation in dough used for bread and other baked goods, causing the dough to rise without the aid of chemical additives. There are several forms ... |
|
|
|
|
|
|
|
| The process of adding a substance to bread dough (and other baked goods) that enables the dough to rise. Risen breads rely on a means of producing carbon dioxide gas that becomes ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
